5 Star Reader Comment
My husband loved this!! He wants it both as a sandwich and with celery! Thank you for a great recipe that is so easy to make.
Sherry
This Recipe Belongs to My Mom and Grandmother First
I have never once had leftover pimento cheese. Not at a single gathering, not once in over two decades of making it. It gets set out with crackers, somebody takes the first bite, and within the hour the bowl is scraped clean.
This pimento cheese is not something I came up with. It’s my grandmother’s recipe, the one she made for every gathering, and the one my mom kept making after her. My family’s version leans on two cheddars instead of one. Extra-sharp brings the bite, regular sharp rounds it out, and cream cheese ties the whole thing together into something rich. A little cayenne in the background keeps it from tasting flat.
I haven’t changed a thing with this recipe, and I don’t plan to. Every time I grate that cheese, I think of my grandmother’s kitchen table and my mom standing beside her, and one bite takes me right back there.
Enjoy!
Donya’s Best Tips for Pimento Cheese
Always grate your own cheese: Pre-shredded cheese is coated in a starchy anti-caking powder that keeps it from melting into the mixture smoothly.
Build the base before adding the cheese: Mix the cream cheese, mayonnaise, and seasonings first until smooth. Adding the shredded cheese and pimentos last keeps every ingredient distinct instead of disappearing into a mushy blend.
Save that pimento juice: Don’t pour it down the drain. A splash of the liquid the pimentos are packed in loosens up a thick batch and adds even more of that sweet pepper flavor.
Let it chill for real: An hour in the fridge isn’t just for temperature. It gives the cayenne, pepper, and pimentos time to actually blend into the cheese instead of just sitting next to it.
Taste before you add salt: Cheddar already carries plenty of salt on its own, so taste your batch first. You may not need to add any at all.
Bring it back to room temp before serving: Straight-from-the-fridge pimento cheese is stiff and hard to spread. Give it 20 to 30 minutes on the counter so it softens back up.
What You Need To Make This Recipe
- Extra sharp cheddar cheese: Brings the bold, tangy backbone that makes this taste like real pimento cheese and not a mild imitation.
- Sharp cheddar cheese: Rounds out the extra sharp so the flavor isn’t one-note. The combination of the two is what makes this version stand out.
- Cream cheese: Ties everything together into a smooth, spreadable base instead of a dry, crumbly mixture.
- Chopped pimentos: The whole point of the dish. Sweet, mild, and a little tangy, with zero heat of their own.
- Mayonnaise: Adds richness and helps everything bind into that classic creamy texture.
- Cayenne pepper: Just enough for a whisper of warmth in the background, never enough to compete with the cheese.
A Few Ways You Can Switch This Recipe Up
Stir in a diced jalapeño for real heat, rather than just a whisper of warmth from the cayenne.
Add a spoonful of Dijon mustard for a little tang that plays nicely against the sharp cheddar.
Swap in a splash of Worcestershire sauce for a deeper, savory undertone.
Fold in some grated Vidalia onion for a classic Southern variation with a little sweetness.
Use pepper jack in place of one of the cheddars if you want a milder pepper flavor running through the whole batch.
Set It Up, Then Mix It In
Grate the extra-sharp and sharp cheddar yourself using a box grater or a food processor. Skipping the pre-shredded bag really is worth it here.
In a separate bowl, mix the softened cream cheese with the mayonnaise, cayenne, salt, and black pepper until smooth and creamy. Fold in the shredded cheeses and drained pimentos, stirring until everything is evenly combined.
Cover and refrigerate for at least an hour before serving so the flavors have time to come together.
Make Ahead for Parties, Potlucks, and Everyday Snacking
This is one of those recipes that genuinely gets better the longer it sits, which makes it perfect for planning ahead.
Make it up to 3 days ahead: Store it covered in the fridge in an airtight container, and the flavor actually improves as it sits.
Bring it to room temp before serving: Pull it out about 20 to 30 minutes before your guests arrive so it’s soft and easy to spread, not stiff from the fridge.
Store leftovers up to 1 week: Keep it tightly sealed in the refrigerator.
Skip the freezer: Mayonnaise does not freeze well, and thawing will leave the texture separated and grainy. This one is best made fresh within the week you plan to serve it.
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Equipment
Ingredients
- 8 ounces extra-sharp cheddar cheese
- 8 ounces sharp cheddar cheese
- 8 ounces cream cheese, softened
- 1 – 4 ounce jar chopped pimentos, drained
- ½ cup mayonnaise
- ¼ teaspoon cayenne pepper
- ¼ teaspoon fresh cracked black pepper
- salt to taste
Instructions
- Using a box grater or food processor, grate cheese.
- To a large bowl, add cream cheese, mayonnaise, cayenne pepper, and black pepper. Mix together using a hand mixer or wooden spoon. Add-in cheese and pimentos. Blend together until well mixed. Taste and add salt if needed.
- Place in refrigerator for at least 1 hour prior to serving to chill and let flavors marry. Will keep in the fridge for up to 2 weeks.
Video
Notes
Nutrition
How to Serve Southern Pimento Cheese
This spread earns its spot at nearly every gathering I host, and it works in more places than just a cracker platter.
As a classic dip: Set it out with your favorite crackers, celery, or sliced bell peppers for an easy, no-cook appetizer.
On a sandwich: Spread it thick between two slices of soft white bread for the sandwich I could genuinely eat every single day.
Melted into a grilled cheese: Butter the outside of the bread and cook it low and slow in a skillet so the cheese has time to melt all the way through.
As a burger topping: Spoon a heaping scoop over a hot burger right off the grill and let it melt slightly into the patty.
Stirred into grits: Fold a spoonful into a pot of hot, creamy grits for a Southern breakfast or side dish nobody expects, but everybody remembers.
Often Asked Questions And Answers
Pimentos are small, sweet, and mild cherry peppers that are not spicy at all. They are often enjoyed stuffed in cheese spreads and garnishes.
Store pimento cheese in an airtight container in the fridge.
About a week when stored in an airtight container. In my house, it never actually lasts that long.
Freshly grated cheddar, always. I use a mix of extra sharp and regular sharp for the best flavor balance, and I never recommend the pre-shredded bags since the anti-caking coating changes the texture.
If you tried this Pimento Cheese Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Easy to make, taste greatest, just the right amount of heat. I will make again.
Thanks!
~Donya
Made today! I love it!
Easy & tasty!
Awesome! Thank you for the great rating.
~Donya
made this today to stuff burgers. I also was confused over the 14 vs 4 oz of pimentos. I checked some other recipes and concluded it was 4 oz. Glad I didn’t run out to store!
Taste is great. Doing some grilling tomorrow!
Hey Cathy. The recipe calls for 1 (one) 4 ounce jar of pimentos. Hope this helps in the future. Glad you made the recipe, and THANK YOU for the terrific rating!
~Donya
In the written recipe you call for sharp cheddar and extra-sharp cheddar. but in an answer to Stony’s question you say sharp and regular cheddar. I want to buy the right cheese, can you tell me which you prefer? Thank you 🙂
Sorry for any confusion. I use extra-sharp and sharp. You can also use regular if you can’t find either one of the sharp cheeses.
~Donya
Donya, One of my favorite recipes is pimento cheese, in your recipe you show 8oz sharp cheddar cheese two time, is that correct, just a little curious?
Hey there. Yep, you use sharpe, and regular cheddar cheese. Thanks for the great rating!
~Donya
Very good! Easy to make.
Hi, is it one 4 oz of pimentos or 14 oz?
4 oz
I’ve made this a few times now and it’s my go-to. I love that’s it doesn’t have a lot of mayo so the cheese stands out as the star it is and the addition of a little cayenne is perfect so it’s not bland. My husband likes this better than any pimento cheese we eat out!
Hey there Brenda!
My goodness, you are too kind! I am thrilled to hear that you and your husband have been enjoying this recipe, I might be biased but I think it’s better than anything at a grocery store or restaurant as well! If you enjoyed this recipe, you should check out my creamy, warm Pimento Cheese Sausage Dip, it’s super simple to make and it’s great for entertaining, I’d love to hear what y’all think! Thank you so much for your sweet words and fantastic rating, I really appreciate your support!
~Donya
Margaret, just like any recipe, feel free to season to your liking.
Have a great Thanksgiving,
~ Donya
Can’t wait to try this one out! I’ve never thought to make pimento cheese homemade. Thanks for the recipe!
You are so welcome, Chloe!
Let me know how you like it.
Have a great day,
~Donya